Tag Archives: grass-fed

What’s in Season: May

hot peppers

PRODUCE :  Arugula, beets, blackberries, bok choi, cabbage, carrots, cauliflower, collard greens, eggplant (later this month), garlic, kale, lettuce and salad mixes, mustard greens, onions (full size and green), parsnips, peas (sugar and snap), peppers (sweet and hot – later this month), potatoes, radishes, rhubarb, spinach, Swiss chard, tomatoes (green and red), turnips, turnip greens.

HERBS :  Basil, bay, cilantro, dill, fennel, lavender, mint, oregano, parsley, rosemary, sage, tarragon, thyme.

LOCALLY-RAISED and MADE GROCERY ITEMS :
Baked goods (breads, pastries, pies, gluten-free), balsamic vinegars, beef, cheeses (cow & goat), chaga, chicken (whole, breast, ground), chocolate (artisan & raw), coffee & espresso, cornmeal, eggs (chicken & duck), granola, honey, jams & jellies, kimchi, lamb, milk, olive oils, pasta, pecans, pickles, popcorn, pork, rabbit, salsa, sesame seeds, sorghum, sorghum flour, tea, turkey, vinaigrettes, wheat flour, wheatgrass (for juicing), wine, yogurt.

NON-FOOD ITEMS : 
Art (local designers and artists), bamboo vases and garden trellises, charcoal & smoker chips (mesquite), compost & compost tea, dog food & treats (all-natural), flowers (seasonally), firewood, garden manuals, goat’s milk soap, laundry detergent, lotion, mulch, plants (herbs, flowers, vegetables), tote bags, vermicomposting worms and kits.

PREPARED FOODS :
Breakfast burritos and tacos, crepes, Indian, ice cream, kurryworst, wood-fired pizza, pretzels, tamales, waffles – and more gluten-free goodies, starting May 2014!!

What’s In Season: January

DSC_0314

PRODUCE
Arugula, beets, bok choi, Brussel sprouts, cabbage, carrots, cauliflower, collard greens, garlic, kale, kohlrabi, lettuce and salad mixes, mustard greens, onions, pecans, pumpkins, radishes, spinach, squash (butternut, spaghetti – winter varieties), Swiss chard, turnips, turnip greens.

HERBS
Cilantro, dill, lavender, mint, oregano, parsley, rosemary, sage, tarragon, thyme.

LOCALLY-RAISED and MADE GROCERY ITEMS: 
Baked goods (breads, pastries, pies, gluten-free), balsamic vinegars, beef, cheeses (cow & goat), chicken (whole, breast, ground), coffee & espresso, cornmeal, dog food & treats (all-natural), eggs (chicken & duck), goat’s milk soap, granola, honey, jams & jellies, lamb, laundry detergent, lotion, milk, olive oils, pasta, pecans, pickles, plants (herbs, flowers, vegetables), pork, tea, wheat flour, wine, yogurt.

PREPARED FOODS:   
breakfast burritos and tacos, crepes, Indian, pizza, pretzels & pretzel bun sandwiches, tamales (beef & black bean and queso).

What to do with all those greens?

(Submitted by WDFM Board Member Bethel Erickson-Bruce)

Tis the seasons of greens – but those greens are are full of color and packed with nutrients.  Ruby Red and Bright Lights Swiss Chard.  Red Russian, Green Curled, and Lacinato Kale.  Georgia and Southern Collards.  Purple Osaka and Spicy Mizuna Mustards.  The options are endless.

My best suggestion for what to do with all those greens:  Grab your skillet.  Add some butter or olive oil.  Chop up some garlic and onions.  Sautee.  Chop up your greens.  Add.  Season with pepper and salt.  Sweet and simple and delicious.

Here’s a photo journal of one of our greens-and-eggs sandwiches (which also included home-made chevre from, made and gifted by a friend):

Swiss Chard - grown by Tennyson Middle School students. Purchased from the Urban Gardening Coalition booth.

Chopped Chard sizzling in the frying pan (with butter, garlic, & onions).

Happy pastured eggs - from my backyard chickens.

Add eggs to greens in pan (look at those beautiful yolks!)

Season with herbs - fennel and green onions.

Put on bagel or bread. Yum!